Cherry Vanilla Ice Cream

Total Time: 1 hr 5 mins Preparation Time: 45 mins Cook Time: 20 mins

Ingredients

• 1 1/2 cups heavy whipping cream
• 1 1/4 cups whole milk, divided
• 1/2 cup sugar
• 1/4 cup light corn syrup
• 1/8 teaspoon kosher salt
• 2 vanilla beans
• 3 tablespoons nonfat dry milk powder
• 2 tablespoons cornstarch
• 1/4 teaspoon pure vanilla extract
• 3/4 cup chopped fresh black cherries

Recipe

• 1 combine the cream, 1/2 cup milk, sugar, corn syrup, and salt in a saucepan.
• 2 split vanilla beans in half lengthwise and scrape the seeds into the cream mixture.
• 3 add the pods to the pan.
• 4 cook over medium heat, stirring frequently, until the mixture begins to steam; watch it carefully and make sure it does not come to a boil.
• 5 while the mixture heats, combine the remaining milk, milk powder, cornstarch, and vanilla extract in a small bowl, and stir until smooth and both of the powders are dissolved.
• 6 add the cornstarch mixture to the pan and bring to a boil over low heat, stirring constantly.
• 7 whisk the mixture until smooth, and simmer the mixture over very low heat, stirring constantly , for 2 minutes or until thickened.
• 8 remove and discard the vanilla bean pods.
• 9 if mixture is lumpy, strain it through a sieve.
• 10 transfer the hot liquid to a storage container and press a sheet of plastic wrap directly onto the surface of the mixture to prevent a skin from forming.
• 11 refrigerate the mixture uncovered until it is completely chilled (below 40°).
• 12 stir the chopped cherries into the chilled custard.
• 13 freeze the mixture in an ice cream maker according to the manufacturer's instructions.
• 14 serve immediately for a soft ice cream, or transfer the mixture to an airtight storage container and freeze until hard.
• 15 allow the ice cream to sit at room temperature for 15 minutes before serving if frozen solid.